|Chilly Day Beef Chili
Cut: Round / Rump Roast
Preparation Time: 15 Minutes
Cook Time: 5 1/2 to 9 hours
2 1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 cans (15 1/2 ounces each) black beans, rinsed, drained
1 can (14 1/2 ounces) chili-style diced tomatoes
1 can (8 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa
Shredded Cheddar cheese, diced onion, dairy sour cream, sliced green onions (optional)
- Combine all ingredients except salsa and toppings in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 1/2 to 6 hours or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)
- Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, if desired. Makes 6 to 8 servings (1 1/4 to 1 1/2 cups each).
- Black beans and plenty of seasonings make this beef chili just right. Serve over corn muffins for a special treat, and don't forget the toppings.
Nutrition Information per serving (1/6 of recipe): 404 calories; 42 g protein; 32 g carbohydrate; 12 g fat; 710 mg sodium; 91 mg cholesterol; 6 mg niacin; 0.6 mg viatmin B6; 2.8 mcg vitamin B12; 6.2 mg iron; 8.7 mg zinc.